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Chestnut mushroom, fennel & bacon fusilli
Tuesday, 13 June 2017 - 10:42 | Views - 908
Ingredients
50ml olive oil
2 fennel bulbs
2 onions
4 garlic cloves, crushed
2 red chillies, deseeded and finely sliced
4 tbsp tomato purée
250g pack streaky bacon, diced
350g fusilli
280g baby chestnut mushrooms, sliced
Prep: 15 MINS
Cook: 30 MINS
Method
1)Bring a large saucepan of salted water to the boil.
50ml olive oil
2 fennel bulbs
2 onions
4 garlic cloves, crushed
2 red chillies, deseeded and finely sliced
4 tbsp tomato purée
250g pack streaky bacon, diced
350g fusilli
280g baby chestnut mushrooms, sliced
Prep: 15 MINS
Cook: 30 MINS
Method
1)Bring a large saucepan of salted water to the boil.
Heat 1 tbsp oil in a large pan over a medium heat and fry the fennel and onion for 15 mins, or until softened.
Add the garlic and chilli, and cook for 1 min, then add the tomato purée and stir for 1 min more.
Add the garlic and chilli, and cook for 1 min, then add the tomato purée and stir for 1 min more.
Toss in the bacon and fry for 5-6 mins.
2)Meanwhile, cook the pasta according to pack instructions.
2)Meanwhile, cook the pasta according to pack instructions.
Add the mushrooms to the frying pan, stir and cover for 8 mins, or until the mushrooms are soft.
3)Drain the pasta, adding a ladle of the cooking water to the sauce.
3)Drain the pasta, adding a ladle of the cooking water to the sauce.
Tip in the pasta and stir to coat.
Add the rest of the oil and scatter over the parsley and Parmesan.
Add the rest of the oil and scatter over the parsley and Parmesan.
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